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Mango Salsa Recipes

    Mango Salsa Recipes

    This nutritious, well-balanced Mango Salsa is a tasty, quick meal that is ready in only ten minutes. It only requires a few ingredients and is really simple to make. It is the ideal dish to serve as a snack or an appetizer at a party. Everyone will enjoy it, and all you have to do to prepare it is mix the ingredients in a dish and give them a good toss.

    Ingredients You’ll Need

    Mango –

    Although diced mango is called for in this recipe, feel free to substitute any fruit, such as diced tomatoes, peaches, or pineapple, in its place.

    Onion –

    I use red onion that has been cut very small. These onions have a flavor that ranges from spicy to mild, and they bring a vibrant color to any salad when they are served raw. If you don’t have any other kind of onion, you can use either white or yellow onion.

    Jalapeño –

    The jalapeo has been finely chopped and put to the salad; but, if you like a big kick, you can add another one.

    Cilantro –

    Without a doubt, fresh is always preferable. I slice up some cilantro to add a flavor that is reminiscent of citrus and acidity.

    Lime Juice –

    The only thing that will do is fresh lime juice because it will give it that lovely zing, and it will also assist to balance out the sweetness of the mango.

    Salt & pepper –

    Salt is required, however the amount should be adjusted to suit your taste.

    How To Make Mango Salsa

    Prepare the ingredients as follows:

    Cut the mango and jalapeo into small cubes, followed by the onion and cilantro. At last, I extract the juice of a fresh lime and season it to taste with a little bit of salt and pepper.

    Combine all of the ingredients:

    When I suggest to simply put all of the ingredients in a medium bowl and toss them together, I’m not fooling around. To put it simply, that’s all there is to it.

    What is the proper way to cut a mango?

    Place the mango so that the stem is facing down. First, on one side of the pit, use a sharp knife to make a cut from the top down the side of the pit. Then, on the other side, repeat the same. Be careful not to make your incision right in the centre because that is where you will find the pit. After you have finished cutting it, you should end up with three pieces: the two sides and the pit.

    You can cut it with a knife in both lengthwise and transverse directions, but you need to be careful not to cut all the way through the peel. Turning the mango half upside down with both hands causes the chopped segments to protrude like the spines of a hedgehog. After that, you can separate each piece from the peel by cutting it with a sharp, little knife. Perform the same steps with the other half.

    Read Also: Can You Eat Mango Skin?


    It is possible to keep mango salsa for up to four days in the refrigerator in an airtight container; however, you should be aware that the mangos will grow increasingly mushy during this time, which will alter the texture of the salsa. Additionally, cilantro tastes best when it is served fresh.


    Although it is possible, I do not recommend freezing fruit because it does not result in an ideal texture for the fruit.